Title: Comparison of proximate composition, bioactive compounds and antioxidant activity of rice bran and defatted rice bran from organic rice and conventional rice
Abstract:Rice bran and defatted rice bran is a by-product from a rice milling and the production of rice bran oil which is mostly obtained from paddy rice grown under conventional farming systems. Currently, o...Rice bran and defatted rice bran is a by-product from a rice milling and the production of rice bran oil which is mostly obtained from paddy rice grown under conventional farming systems. Currently, organic farming systems have been gaining in popularity. However, this agricultural system which strictly limits using chemicals may affect chemical composition and antioxidant activity of rice kernel, but no investigation has been documented on the effect of the growing system of rice on bioactive compounds and antioxidant activity of rice bran and defatted rice bran, therefore, this study was conducted. Organic rice bran was obtained from Khao Dawk Mali-105 cultivar grown under organic system whereas conventional rice bran was from rice grown under conventional farming system. Rough rice was dehulled and milled to yield the rice bran with degree of milling of 8%. Rice bran was extracted using two different methods, hexane extraction and enzymatic extraction. The oil fraction was separated whilst the residue was defatted rice bran (DRB). Defatted rice bran of organic and conventional rice bran extracted by hexane was also prepared for comparison. The results revealed that the growing system had significant effect on some chemical components. The ORB and ODRB contained higher levels of crude fibre, ash carbohydrate, total phenolic compounds and α-tocopherol. The oil extraction using enzymes yielded a higher concentration of alpha-tocopherol and the strongest antioxidant activity evaluated by 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging as well as total antioxidant activity.Read More
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 26
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